Cinamon Teacake

Cinnamon Teacake



75g unsalted butter, softened

150g (1 cup) caster sugar

1 large egg

1 teaspoon vanilla extract

150g (1 cup) plain flour

1 teaspoon ground cinnamon

2.5 teaspoons baking powder

85ml milk

Cinnamon Sugar Topping

15g unsalted butter, melted

1.5 tablespoons caster sugar

1.5 teaspoons ground cinnamon

cinnamon-sugar1.jpg

1. Preheat the oven to 180°C. Grease and line with non-stick baking paper a 20cm/8-inch round cake tin.
2. Beat together the butter, sugar, egg and vanilla extract in a large bowl (or food mixer) until it is very pale and creamy.
3. Fold in the flour, baking powder, ground cinnamon and milk. Spread the batter into the prepared tin.
4. Bake for approximately 30 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 5 minutes before inverting onto a wire rack.
5. Whilst the cake is still warm, brush the melted butter on the cake and sprinkle the combined sugar and cinnamon over the top.

This cake is best eaten on the day it is made (not like there will be any left).